stirring, until melted.
Remove cakes from molds and discard baking
Cut the cakes into 1 to 1 1/2-inch pieces and place on bottom of a 9 x 11-inch pan.
Jean recommends Major Market's pound cakes. Mix the 3 milks together and pour over the cakes.
Refrigerate 3 to 4 hours. Top with the Cool Whip and refrigerate 3 to 4 hours. Top with the fruit.
Slice pound cake into 1 1/2-inch slices.
Line the bottom of a 9 x 12-inch loaf pan (can be metal or glass) with sliced pound cake.
Cover the pound cake with half of the Cool Whip.
Wash and slice strawberries and layer over Cool Whip.
Cover the strawberries with the remaining Cool Whip.
Chill in refrigerator for approximately 1 hour.
Chilling allows the fruit to settle and the Cool Whip to set for easier serving.
Serves approximately 12, based on size of slices.
Slice the pound cake and line the bottom of a 9 x 11-inch pan. Make the pudding as directed on the box.
Pour over the pound cake.
Spread the pudding until it covers all the cake. Spread the drained, crushed pineapple over the pudding and top with Cool Whip. Serve.
Slice pound cakes in 12 slices and stack in baking dish. Combine all other ingredients.
Pour over cake.
Refrigerate for several hours.
When ready to serve, cover cake with whipped topping.
Top with your favorite fruit or pie filling.
This is also good with bananas (cut-up) and place on cake.
Melt chocolate morsels over hot water. Transfer to small bowl and blend in sour cream, vanilla and salt. Gradually add confectioners sugar and beat until smooth.
Place pound cakes, end to end, to form one long cake. Cut cake crosswise into three layers. Fill and frost cake with prepared frosting.
Cube pound cakes; place on cookie sheet in oven at 300\u00b0 for 1/2 hour, day before.
Store in dry place overnight.
To prepare the crab cakes, tear up the bread and
musical note template. Place cakes on top of template then
For the salmon cakes, boil or steam the potatoes
1/2 inch thick) crab cakes if serving as an appetize
supposed to be. Most recipes load up on bread crumbs
To make the Cakes: Coarsely chop shrimp in processor.
he crab mixture into 8 cakes, 1/2 inch thick. Press
ut 8 circles from the pound cake slices and cut each
br>To make the pea cakes, heat the 3/4 cup
o use.
prepare corn cakes:
place the dry ingredients
ith breadcrumbs. Place the fish cakes on a plate, and refrigerate
ot of water. Add rice cakes; cook until chewy, 2 to
he preheated oven until crab cakes are golden brown, about 30